In the early 1600s, the first English settlers in Massachusetts saw a “wilderness,” yet the Native Americans saw a “rich landscape” that included corn, fruits, game, and dozens of varieties of fish, The Pleasure of the Taste cookbook tells us. Published by the Partnership of Historic Bostons (2015), this booklet of 17th century English and Native American recipes shows the exchange and adaptation of ingredients as one culture influenced the other. Even when the groups violently clashed, food formed the “socio-political faultline.”

Lori Stokes, one of the book’s co-authors, recently gave a lecture at Historic Newton (where I run many of the public programs), explaining a time in which simple meals sustained everyone in the harsh climate. I adapted this Native American recipe from the book for winter by substituting cranberries for strawberries. No matter which fruit you choose, the berries brighten a staple that sustained people nearly 400 years ago and still hardily stands up to a cold March day.

Heat the oven to 400 degrees. Oil the bottom and sides of an 8-inch or 9-inch pie plate or round pan.

Mix water or milk, oil or butter, and the egg in a large bowl with a wire whisk. Combine the remaining ingredients except the strawberries, stirring just until the flour is moistened (the batter will be lumpy). Add strawberries [or cranberries] and mix gently. Pour into the pan.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in center comes out clean. Serve warm if desired. Makes 6 to 8 servings.

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About heritagerecipebox

I am named after my great-grandmother, who only prepared two dishes, according to anyone who remembers. Somehow I ended up with a cooking gene that I brought with me from Richmond, Virginia to my current home in Boston, Massachusetts. I have worked as a journalist and published three cookbooks plus a memoir and a novel. This blog gives me a chance to share family recipes and other American recipes with a past.